No-Bake Cheesecake

This no-bake cheesecake was made before the baked one actually. The weather was steamy hot the other day. So I made the no-bake cheesecake to help soothe the heat. Yet, it’d be a perfect, classic dessert after dinner, no matter how the weather is like, if you’re a lover of cheesecakes. It’s easy and quick to make. You can get it served straight from the fridge.

Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.

In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.

Use another mixing bowl, beat the thickened cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.

Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.

Notes：

You can use either unsalted or regular butter.

To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

47 comments
:

Besides tiramisu, the no-bake cheesecake is also another dessert I can make :) as both do not require any baking and specific flour ratios. Love the two version of cheesecakes (this one and the blueberry one) you have

the tip about using a damp spoon at the end was very useful! i always have a "rough" looking cheesecake because the spatula doesn't work. because no gelatin is used, will it melt or soften very quickly at room temperature?

What makes the cheesecake set is chilling, not the cheese. If the weather is too warm, the cake will melt very quickly. You might try putting the cake back in freezer for a blast chilling if it starts to melt.

Hi Christine, I just tried your recipe and had the cake in the freezer overnight. I transferred it to the fridge 2 hours before serving but it was already melting by the time I finished cutting. Is it supposed to melt so fast? Other than the melting, the taste is good as I also made some strawberry sauce to dribble over.

Yes, you can. Caster sugar is very fine that will be easily dissolved and mixed with other ingredients.If you have a food processor, you might give normal sugar a whizz in it and make your own caster sugar.

Hi Christine, If we freeze the cheesecake, will it become like ice cream texture? I freeze the cheesecake before, but it become like blended ice thought I had transfer it to the fridge few hours before serve.

Hi Christine I tried this recipe today and used Emborg Whipping Cream. My cake melted almost immediately after I took it out from the fridge (as per your instructions I left it in the freezer for 5 hours before transferring to fridge. May I know what brand heavy cream did you use for this recipe? Bulla Thickened Cream 35% Fat? Wendy